Fall Roasted Vegetables

The perfect autumn dinner – roasted vegetables, Tofurky Kielbasa, and Oktoberfest beer. 
Peel your assorted vegetables.  I used 4 small red potatoes, 1 medium sweet potato, 1 green bell pepper, and 1 Granny Smith apple. 

An apple adds a little sweet to your savory. 
Season with olive oil, freshly ground pepper and salt, and fresh rosemary. 
Mix together in a large 9 x 13 inch baking dish.
Bake at 425 degrees for 20 minutes or til done. 
Fall Roasted Vegetables
1. Cut and peel assorted vegetables/fruits such as, squash, sweet potatoes, potatoes, bell peppers, onions, hot peppers, or apples.  Be careful not to overload your baking dish, as the vegetables will not roast as evenly.  
2.  Place vegetables in a 9 x 13 baking pan or a rimmed cooking sheet drizzled with olive oil.  
3.  Season with freshly ground pepper, salt, and fresh rosemary sprigs.  Mix to evenly coat with the oil and spices.  
4.  Bake at 425 degrees for 20 minutes or til vegetables are soft and slightly caramelized.  


Published by Chelsea

Art teacher by day. Mother of 2 - day and night. Thrifter, crafter, artist, baker, chef, and DIYer in free time.

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